Tabbouleh (cracked wheat salad)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bulghur (cracked wheat) |
| ½ | cup | Boiling water |
| 2 | Scallions, finely chopped | |
| ½ | Sweet green pepper, cored, seeded, and diced | |
| ½ | Stalk celery, diced | |
| ¼ | cup | Finely chopped Italian parsley |
| ¼ | cup | Chopped fresh mint |
| 1 | Plum tomato, skinned, seeded, and chopped | |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
1. Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry.
2. Place bulgur in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix.
3. In a screw-top jar combine lemon juice, oil, salt, and pepper.
Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight.
Serves 2.
From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93